GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Artesia Radishes
Grower
Amanda
Location
Barre, Vermont
Seasonality
October - February
Blanched Escarole
Bloomsdale Spinach
Castelfranco Radicchio (Local)
Comice Pear
Delicata Squash
Esmee Arugula
Green Meat Radishes
Green Meyer Lemons
Green Minneola Tangelo
Honeynut Squash
Kabu (Tokyo) Turnip - Large
Koginut Squash
Kyoto (Kintoki Red) Carrots
Local Verona Radicchio
Mountain Rose Apples
Orange Carrots - Extra
Pineapple Guava
Puntarelle
Purple Daikon Radishes
Quince
Radicchio Castelfranco
Radicchio Treviso
Radicchio Treviso - Local
Rainbow Carrots
Red Dragon Carrots
Red Sunshine Kabocha
Scarlet Queen Turnips
Thomcord Grapes
Verona Radicchio
EARLY
Asian Pears
Grown by the Kim Family in Trenton, NJ
Across the Northeast, we’re hearing the same story from many of our growers: orchard fruits, from cherries and peaches in the heat of summer to apples and pears now in their peak form, are still feeling the effects of a late spring frost. Unfavorable conditions damaged blossoms across the Northeast, resulting in smaller harvests. This story rings true for this season of Asian Pears.
Although the harvests may be smaller than usual, what we are able to get are some of the best we’ve tasted. These are the coveted Singo variety: large in size and packing a considerable amount of nuanced flavor in their aqueous flesh — find notes of honey, toasted nuts, and light floral undertones.
In Southern New Jersey, the Kim family has been growing Asian Pears for nearly 30 years, becoming one of the first to grow Korean-style pears in the United States. They have adjusted their Korean agricultural techniques to American pests and crop diseases, utilizing innovative farming practices that have led to success over the years. One of their most unique techniques is the arched trellis system that holds up the trees. The pears are trained into long arched tunnels that protect the fruit, direct sunlight towards the center of each tree, and extend the fruiting life of each tree.
PEAK
Tokyo Negi Onions
Grown by Ken in Delmar, DE
While Tokyo Negi Onions grow all summer, we wait until the temperatures drop to get these in. The onions benefit from the cooler weather, developing even more complexity and depth. Often mistaken for a leek, these alliums are sweeter, with a bright flavor more similar to scallions.
Though weather plays a big role in the complex flavor of these onions, the care and expertise that go into growing Tokyo Negi cannot be underestimated. Each onion is hand-harvested, with our growers going through each row multiple times to pick only the fully developed onions, leaving the rest to continue growing. The longer the alliums stay in the soil, the more opportunity they have to pull nutrients from the ground and develop flavor.
It isn’t just Ken’s unique harvesting techniques that set these apart. From the start, he and his team mound up soil around each onion. This blocks sunlight from reaching the bottom of the shank, blanching them pure white: an indication of quality and that there are ample sugars. Ken is a master at growing these, and his expertise shines through in each Negi.
Go Deeper
Voir tout
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
United States
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